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Carolina Mustard Barbecue Sauce |
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Print this Recipe U.S.A. Tomato- or ketchup-based barbecue sauces rule most parts of the country. But in the southern part of North Carolina (and in a few parts of South Carolina and Florida), barbecue simply isn’t barbecue unless it’s served with a bright yellow sauce made from mustard, honey, and vinegar. If you haven’t grown up with such a sauce, the very notion might seem revolting. But even if you come from tomato sauce country, mustard barbecue sauce quickly becomes addictive. Tradition calls for using inexpensive ballpark-style mustard and you’ll certainly be in good company if you use this kind of mustard. But I like the sharper, more refined flavor of Dijon mustard-particularly an "old-fashioned style" mustard imported from France. Look for the words à l’ancienne on the label. 1/2 cup mustard of choice 1/2 cup honey 1/4 cup light brown sugar 1/4 cup white vinegar, distilled Salt and freshly ground black pepper, to taste 1. Combine the mustard, honey, sugar, and vinegar in a nonreactive saucepan and whisk to mix. Bring to a simmer over low heat and cook gently, uncovered, until richly flavored, about 5 minutes, whisking from time to time. Remove from the heat and season with salt and pepper. 2. Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks. Makes about 1 1/2 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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